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Pizza con Melanzana alla Griglia – Pizza with Grilled Eggplant

post #1 of 4
Thread Starter 

Pizza con Melanzana alla Griglia – Pizza with Grilled Eggplant

Ingredients

• 1 medium eggplant – sliced into ½ inch rounds
• ¼ C Extra Virgin Olive Oil
• 2 Tbs dried oregano
• 4 Tbs Kosher Salt

• 1 Ball of Pizza dough
• ¼ C of basic Tomato Sauce
• 3 oz Tallegio cheese – sliced thin
• 3 oz young Asiago cheese – sliced thin
• 3 oz young Pecorino cheese
• Flour for dusting

• 1 Hot Pizza oven with a baking stone
• 1 Grill set to indirect heat

Method
Salt the eggplant slices and place in a colander to drain for about 5 to 30 minutes (this step is to give the eggplant a better texture when cooked)
Brush the tops of each round with the oil and place on the pre-heated grill, oiled side down. Brush the now top sides with oil
Grill for 8 to 10 minutes and turn over. Lightly brush the grilled tops with more oil and then sprinkle with the dried oregano. Continue cooking until the eggplant is soft and creamy, about 5 to 8 minutes more. Remove to a platter to cool.
Preheat oven with baking stone to highest temperature possible and use convection if you have it.
Shape the pizza dough into a 10 to 14 inch round.
Top the pizza with the tomato sauce. Top the sauce with the eggplant rounds and top all of it with the Taleggio and Asiago cheeses. Add a dab of tomato sauce to the top of each cheese covered eggplant round. Grate the pecorino over the whole pizza. Slide into oven and bake until golden brown and crispy crusted.

 

Chuck Love


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post #2 of 4

Clove,

 

Your Pizza and my fave veggie aubergine or eggplant, looks scrumptuous.

 

Are you a professional Chef in an Italian Ristorante or Trattoria ?

 

Your recipes are very similar to my paternal Grandmom´s who owned a Trattoria in Little Italy, Manhattan many years ago.

 

Your pizza with eggplant is a must try ! 

Kind regards.

Margaux Cintrano.

post #3 of 4
Thread Starter 
Quote:
Originally Posted by margcata View Post

Clove,

 

.....Are you a professional Chef in an Italian Ristorante or Trattoria ?

 

Your recipes are very similar to my paternal Grandmom´s who owned a Trattoria in Little Italy, Manhattan many years ago....

 

Kind regards.

Margaux Cintrano.

 

 

 

Margaux (Margcata),

 

I am a professional Chef but no longer in the restaurant business.

Studied for 4 years in Italy (in Puglia and Emilia-Romagna) and have travel all through the Mediterranean (and the World too).

Right now, I'm very selective and only take small to medium-sized catering or teaching / catering jobs.

As I go back to Europe every year or two and spend most of my time in Italy (with friends), I am planning to return to Spain in the next few years.

Maybe we'll run into each other and  we can enjoy a chat about food and family.

 

Chuck Love

post #4 of 4

Clove 48, Buon Giorno,

 

Firstly, though we rent a loft and have professional commitments in the Madrid Capital, we live 3 to 4 months of the year in Puglia. We love the sea too much to be so far inland ... Madrid is a fun city, however, extremely dry to the point it is like Death Valley !  

 

If you are ever in Madrid Capital or Puglia, please do give us a PM ...

 

Speaking of Emilia Romagna, unfortunately the city of Modena and the surrounding small cities were hit with two earthquakes back to back; a 5.9 and a 4.3 two days later in addition to lots of shaking up the surrounding cities of Bologna and as far as Milano and Firenze ...

 

Thanks for your note,  and Have a lovely 4th,

Ciao, Margaux.

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